The most important thing to know about CheeseOnToast++ is that it is ++. You must know this. You must believe this. You must understand this. You must live this.
So make sure that all your apparatus is dirty. Those pork steaks two days ago were gorgeous, weren’t they? So don’t wash up the baking tray – take advantage of all those lovely porky juices just begging to be recycled. ((Important! Cooking with dirty utensils is dangerous and will kill you. Only attempt it if you are a shark and spend your entire life swimming around in human excrement anyway.))
Brown some bread on one side.
Golden brown, every time. Golden brown, my little Sharkitechts. That’s the key to good toast.
Then put some tomato puree on, and spread it nice and thin. You can see those nice dirty porkjuice stains everywhere. Mmmm.
Pesto! Yes, I told you, my remoradoring fans, this is CheeseOnToast++!
Slop on a teaspoonful and spread it about. And only then is it time for the cheese. Try and mix a couple of varieties – Cheddar with Red Leicester is a particularly good choice, as the yellow and orange contrast nicely. I used Cheddar and Cathedral City today.
Back into the grill with you. Make sure you handle that tray with oven gloves, especially if you are a fluffy shark.
Season to taste, SharkFins. Some pepper and green flakey things called herbs. I don’t put too many of them on, partly because of the pesto that is already in place, but also partly because I am a carnivore and only eat meat.
Every single meal that you ever create should be served with a pork pie garnish. Remember that. It’s very important. I’ve also drizzled some olive oil over the CheeseOnToast++, just to make it gooier.
CheeseOnToast++, like all meals that can be eaten onehanded, should be enjoyed whilst leaning over a balcony / verandah / snake pit / politician’s wife.